11 Flaky Empanadas Recipes with Fillings

I still remember the aroma of my abuela’s kitchen in Buenos Aires, where weekends meant empanadas fresh from the oven—golden, flaky pockets bursting with spiced beef and olives. As a kid, I’d sneak bites while she rolled out dough thinner than paper, her hands dusted in flour, turning simple ingredients into portable feasts that brought our family together around the table.

Fast-forward to my own kitchen experiments last month: I obsessed over perfecting that shatteringly crisp exterior using cold butter and a touch of vinegar in the dough. After testing batches with global fillings—from spicy shrimp to sweet apple pie—I’ve unlocked 11 foolproof recipes that elevate this Latin classic into everyday magic.

In today’s busy world, empanadas are the ultimate MVP: make-ahead, freezer-friendly, and endlessly customizable. Whether you’re hosting a party or craving a solo snack, these flaky delights deliver comfort with a crunch.

Classic Picadillo Beef Empanadas

For the flaky dough: 3 cups all-purpose flour, 1/2 cup cold unsalted butter (cubed), 1 tsp salt, 1 egg, 1/2 cup cold water, 1 tsp vinegar. Filling: 1 lb ground beef, 1 onion (diced), 2 garlic cloves (minced), 1/2 cup green olives (chopped), 1 hard-boiled egg (chopped), 1 tsp each cumin and paprika, salt/pepper to taste. These empanadas offer juicy, savory comfort with protein-packed filling that’s freezer-friendly for up to a month.

Mix dough ingredients until a ball forms, chill 30 minutes. Brown beef with onion, garlic, spices; stir in olives and egg. Roll dough into 4-inch circles, add 2 tbsp filling, fold and crimp. Bake at 400°F for 20-25 minutes until golden. Benefits: Traditional flavor with balanced nutrition and easy portability.

Cheesy Chicken and Corn Empanadas

Flaky dough (as above). Filling: 2 cups shredded cooked chicken, 1 cup corn kernels, 1 cup shredded mozzarella, 1/2 cup cream cheese, 1 jalapeño (diced), 1 tsp chili powder, salt. Creamy and kid-friendly, these provide lean protein and veggies in a melty bite.

Prepare dough. Sauté corn, jalapeño, and chicken; mix in cheeses and spice. Portion into dough circles, seal, brush with egg wash. Bake 400°F for 22 minutes. Benefits: High-protein snack that’s customizable for spice levels and reheats beautifully.

Spinach and Feta Empanadas

Flaky dough (as above). Filling: 4 cups fresh spinach (wilted and chopped), 1 cup crumbled feta, 1/2 cup ricotta, 1 onion (sautéed), 1 egg, nutmeg pinch, salt/pepper. A Mediterranean twist that’s vegetarian, low-carb, and iron-rich.

Chill dough. Combine wilted spinach with cheeses, onion, and egg. Fill dough rounds, crimp securely. Bake 400°F for 20 minutes. Benefits: Light yet satisfying, perfect for meatless meals with gut-friendly greens.

Spicy Shrimp and Avocado Empanadas

Flaky dough (as above). Filling: 1 lb shrimp (chopped, cooked), 1 avocado (diced), 1/2 cup salsa verde, 1 lime (juiced), 2 garlic cloves, cilantro, cumin. Seafood lovers rejoice—these are omega-3 boosted and refreshing.

Dough as usual. Sauté shrimp with garlic and cumin; cool and mix with avocado, salsa, lime. Assemble and bake 400°F for 18-20 minutes. Benefits: Quick-cooking proteins with healthy fats for heart health and vibrant flavor.

Sweet Potato and Black Bean Empanadas

Flaky dough (as above). Filling: 2 mashed sweet potatoes, 1 can black beans (rinsed), 1 tsp smoked paprika, 1/2 tsp chipotle, lime juice, cilantro. Vegan and fiber-filled, ideal for plant-based diets.

Prep dough. Roast sweet potatoes, mash with beans and spices. Fill, seal, bake 400°F for 25 minutes. Benefits: Naturally sweet, filling, and blood-sugar stabilizing for sustained energy.

Mushroom and Caramelized Onion Empanadas

Flaky dough (as above). Filling: 3 cups sliced mushrooms, 2 onions (caramelized), 1/2 cup goat cheese, thyme, balsamic splash. Umami-packed and earthy, great for umami cravings without meat.

Dough chill. Sauté mushrooms and onions until golden; mix in cheese. Encase in dough, bake 400°F for 22 minutes. Benefits: Low-calorie comfort with immune-boosting mushrooms and antioxidants.

Pulled Pork with Pineapple Empanadas

Flaky dough (as above). Filling: 2 cups pulled pork, 1 cup pineapple chunks, 1/2 cup BBQ sauce, red onion slivers. Sweet-savory fusion that’s party-ready and uses leftovers smartly.

Standard dough. Shred pork, mix with pineapple and sauce. Fill dough, crimp, bake 400°F for 25 minutes. Benefits: Tender, flavorful protein with tropical vitamins for a crowd-pleasing hit.

Chorizo and Potato Empanadas

Flaky dough (as above). Filling: 1 lb chorizo (crumbled), 2 potatoes (diced, boiled), 1 bell pepper (diced), smoked paprika. Hearty and spicy, a Spanish-inspired staple for bold tastes.

Chill dough. Cook chorizo with potatoes and pepper. Spoon into circles, bake 400°F for 23 minutes. Benefits: Satisfying carbs and protein for post-workout fuel.

Tuna and Olive Empanadas

Flaky dough (as above). Filling: 2 cans tuna (drained), 1/2 cup olives (chopped), 1 tomato (diced), capers, lemon zest, mayo binder. Budget-friendly seafood option that’s shelf-stable.

Dough prep. Flake tuna, mix with olives, tomato, capers, zest. Assemble and bake 400°F for 20 minutes. Benefits: Affordable omega-3s, quick no-cook filling for weeknights.

Apple Pie Empanadas

Flaky dough (as above). Filling: 4 apples (diced), 1/4 cup brown sugar, cinnamon, nutmeg, raisins, butter. Dessert delight—warm, spiced fruit in portable form.

Roll dough thin. Simmer apples with sugar and spices until soft. Fill, seal, bake 375°F for 20 minutes (sprinkle sugar). Benefits: Healthier pie alternative with fruit fiber and cozy nostalgia.

Goat Cheese and Roasted Pepper Empanadas

Flaky dough (as above). Filling: 1 cup goat cheese, 2 roasted red peppers (chopped), 1/2 cup spinach, garlic, balsamic. Elegant veggie-forward with tangy creaminess.

Dough as before. Blend cheese with peppers, spinach, garlic. Crimp into dough, bake 400°F for 22 minutes. Benefits: Probiotic-rich cheese and antioxidants for refined appetizers.

These 11 flaky empanada recipes are your ticket to endless kitchen wins—grab your apron, experiment with fillings, and share your crispy creations in the comments. Which one will you bake first?